Order No. 992-N of the Minister of Public Health validating Sanitary and hygienic requirements No. 2-III-4.1-07-2003 for meat producing organizations. País/Territorio Armenia Tipo de documento Reglamento Fecha 2003 Fuente FAO, FAOLEX Materia Ganado, Alimentación y nutrición Palabra clave Control de calidad de los alimentos/inocuidad de los alimentos Higiene/procedimientos sanitarios Carne Aditivos alimentarios Negocios/industria/corporaciones Procesamiento/manipulación Transporte/depósito Matanza Fraude Rastreabilidad/rastreo de productos Envasado/etiquetado Certificación Toxicidad/envenenamiento Sanidad animal Plagas/enfermedades Cuarentena Desinfección/desinfestación Área geográphica Asia, CEI (Comunidad de Estados Independientes), Europa, Europa y Central Asia, Naciones en desarrollo sin litoral, Asia Occidental Entry into force notes This Order enters into force on 12 February 2004. Resumen The scope of these Sanitary and hygienic requirements No. 2-III-4.1-07-2003 for meat producing organizations shall be to ensure high quality standards for meat and meat-based products with a view of protection of public health and shall be applicable to meat-producing business entities. It establishes hygienic and sanitary requirements for slaughtering facilities, including storage facilities. Slaughtering facilities must have quarantine premises, isolation room and sanitary examination unit. Sanitary examination unit shall be used for veterinary examination of livestock and infected or suspected of infectious disease animals shall be put in quarantine. Vehicles used for transportation of livestock to slaughterhouse must pass mandatory disinfection. Technological processes must exclude supply of counterfeit raw materials and finished products. Laboratory control of food production facilities shall be performed at least every 15 days. Food additives used for food production must be kept in original packages with original labelling. Animal skins, meat and other products of animal origin must pass veterinary and sanitary expertise after slaughtering. Meat must be stamped by veterinarian. Technological processes in refrigerators are carried out according to meat production related to storage, refrigerating, cooling and melting of meat and meat-based products in meat-processing business entities. Transport of meat and meat-based products shall be authorized exclusively by technically clean vehicles and the lot must be accompanied by sanitary certificate. Management of food processing business facilities must ensure manufacturing of high quality consumer-friendly foodstuffs and, in case of deficiency or non- compliance of foodstuffs with hygienic and sanitary requirements to undertake the necessary measures for recycling or destruction of the aforesaid products in order to prevent diseases and poisoning of the population. Texto completo Armenio Página web www.arlis.am